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Skinning Your Fish - How to skin a fish

To skin a fish fillet:

  • Place it skin-side down on the cutting board
  • With the knife held at a slight angle, begin approximately one quarter of an inch from the tail end and cut the flesh from the skin
  • Hold the tail flap with your free hand to steady the fish, and work the blade of the knife up the length of the fish, separating the skin from the flesh

To skin a whole fish:

  • Make a shallow incision at the base of the fish's tail, without cutting through any meat
  • Scraping with the blade of the knife, free enough skin to allow you to grasp it firmly with your fingers
  • With your free hand, hold the fish's body down, and with the other, pull the skin toward and over the head

This tip comes from the Loch Fyne Restaurants web site and has been reproduced with their kind permission.

The Loch Fyne story started in 1977 when the late Johnny Noble, owner of the Ardkinglas Estate, created Loch Fyne Oysters with his friend and colleague Andy Lane, a fish farmer and biologist. Their ambition was to produce oysters of exceptional quality to sell to restaurants around the country. By 1987 they had added a traditional smokehouse and their own seafood restaurant, oyster bar and shop in a former cow shed on the banks of the Loch Fyne at Cairndow. So popular was this restaurant that they decided to experiment south of the border and opened two restaurants in England to introduce Loch Fyne products to a wider audience.

Buoyant with the success of these two existing restaurants, well-known entrepreneurs Mark Derry and Ian Glyn were approached, who between them already had an impressive track record in the restaurant business through involvement in the development and running of successful chains such as TGI Friday, Country Style Inns and Luminar Leisure. With their combined expertise, and eagerness to develop a winning seafood restaurant concept, Loch Fyne Restaurants was then established.

Replicating the success of Loch Fyne Oyster’s original restaurant at Cairndow, each restaurant has been incredibly well received by its customers, with enormous local and national press interest. 23 restaurants are now open nationwide, with new outlets opening throughout the year.

If you have never dined with Loch Fyne before, then you can look forward to some of the very best fish and shellfish that you will ever taste – their Loch Fyne smoked salmon and oysters are famous around the globe where they are the choice of many of the world’s best chefs. They also have an excellent choice of white fish – all from sustainable resources – and have recently introduced some fabulous meat dishes to the menu including beef and venison from the glens around Loch Fyne.

To find out more and to locate your nearest restaurant visit the Loch Fyne web site <click here>